Cooking for Luv: Vegetarian Cooking Lessons & Personal Chef Services in West LA
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italian food Tag

07 Aug Oyster Mushroom Piccata

This recipe is hands-down the best recipe I have created in years. I often create a dish and then forget about it, or rotate it into my meals every couple of months since I'm always trying new things, but this one? I make them every couple weeks. I can't get enough of them! While I love them as is, they can be used in a bunch of different recipe variations: finish them with marinara and cheese and you have a killer chicken parm (obsessed with this version lately), slice them up and throw them in a wrap to make a crunchy chicken wrap, sandwich with some butter and herbs and make a version of kiev, top with a creamy mushroom sauce- the possibilities are endless! Try and find the largest oyster mushrooms you can for the best results, and trim the tough stems off to only use the petal looking...

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08 Apr Polenta with Wild Mushrooms, White Wine, Goat Cheese, and Thyme

Polenta with Wild Mushrooms, White Wine, Goat Cheese, and Thyme Yield: 4 Servings Cook Time: 50 Minutes One of my favorite comfort foods is the Italian dish of Polenta, a ground corn meal that when combined with a liquid (usually water, stock, milk, or cream) and simmered creates the most deliciously comforting base ready for serving with any sauce you would normally use with pasta. You’ve probably seen those little tubes of pre-cooked Polenta at the grocery store, and while I’ll use them in a pinch if I need perfect rounds for a quick fried polenta appetizer, there is no comparison to slow-cooking your own on the stove top. When you use milk or cream, it takes on a creamy and luxuriously soft consistency, when you use water or stock you can set it to make a molded version that is slice-able. I usually eat it creamy and topped with a rich tomato...

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